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Sunday, August 9, 2015

A dip is
the favourite thing in summer. Just have some nachos, crackers or toasted
bread, serve it as starter, appetizer or a party snack. Keeping British summer
in mind, I tend to change dip in my kitchen. But always a dip is needed for
Friday up till the weekend. Some days are hot and then I craft quick refreshing
dips like pomegranate yogurt dip, roasted kiwi dip or plain simple tomato salsa. Then there are milder windy days that need something spicy, and then I
make roasted tomato dip or hot Indian garlic dip.

Today is
another such day when I am sharing a spicy, hot and pungent dip. But this time
it isn’t an Indian dip, it is a Turkish dip called as Muhammara. You remember my post about Turkey through my lens? It was there where I
mentioned how I loved a spicy dip in Istanbul. Well, I almost forgot to search
for its recipe, until one day I visited a Turkish restaurant near my house. I
knew I had to make this at home pretty soon.

I tried to
make it as authentic as possible without putting in my Indian brain and I was
not disappointed. Anyone who loves spicy food will love this dip undoubtedly.
It gets smoked taste from roasted bell peppers, crunch from walnuts and creamy
texture from olive oil-over all it has everything you need in a dip. Forget
hummus and chutney, give this dip a try and bring a little turkey in your home.

Author:
Shweta Agrawal

Cuisine:
Turkish, Middle Eastern

Serves: 4

Ingredients:

4 large
red bell peppers

2 sliced
of bread

1/4 cup
walnuts

2 whole
dry red chillies

1 tomato
chopped

2
tablespoons olive oil +2 tablespoons more

1 clove
garlic

1/4
teaspoon cumin powder

1/4
teaspoon red chilli flakes

1 teaspoon
sesame seeds to garnish (optional)

Method:

Ground
walnuts in the grinder into fine paste.

Soak red
chillies in water for atleast 1 hour.

Preheat
the oven to 220C/430F. Arrange the peppers on a large baking tray and let roast
for 30 min, or until the peppers’ skin get covered with occasional black spots.
Set aside to cool. When the peppers are cool enough to handle, remove the stems
along with the seeds and peel off the skins.

Put
everything together in the blender or grinder or food processor and blend into
smooth paste.